Ingredients

Method

• 2.6 kg stewing beef
• sea salt and freshly ground black pepper, to taste 
• 42 g flour 
• ¼ cup olive oil 
• 2 onions, quartered 
• 4 cloves garlic 
• 3 T tomato paste 
• 2 T mustard 
• 3 bay leaves
• 3 sprigs rosemary 
• 4 sprigs thyme 
• 330 ml bottle stout beer (optional)
• 3 cups beef stock 
For the colcannon mash: 
• 2 kg potatoes, peeled and quartered 
• 125 g butter, plus 2 T 
• 1 cup milk 
• 1 t mustard 
• sea salt and freshly ground black pepper, to taste 
• ¼ cabbage, shredded 
• 4 leeks 

Method

Ingredients

1. Preheat the oven to 180ºC. Trim the beef of excess fat and cut the meat into chunks. Season the flour generously and dust the beef in the seasoned flour, shaking off any excess.

2. Heat half the oil in a heavy-based casserole and brown the meat in batches. Remove from the pan and set aside.

3. Add the remaining oil to the pan, reduce the heat to low and cook the onions and garlic for 5–8 minutes, or until soft and caramelised. Stir through the tomato paste, mustard and herbs.

4. Return the beef to the pan, pour in the stout and stock and season well. Bring to the boil, cover with a lid, transfer to the oven and bake for 2–3 hours, or until the meat is tender and falling apart. Season to taste.

5. To make the colcannon mash, cook the potatoes in salted, boiling water for 30 minutes. Drain and mash with 125 g butter, the milk and mustard and season to taste. Stir-fry the cabbage and leeks in the remaining butter and stir through the mash.
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